Take your potato on a trip south of the border

Want a quick and easy meal that satisfies the entire family? Check out South of the Border Potatoes.

If you’re in a big rush for dinner, you can just throw your potatoes in the microwave for this South of the Border dish. If time allows, my favorite way to bake a potato is to prick it with a fork a couple of times, then rub it with olive oil, sprinkle with salt and pepper, wrap in aluminum foil and place in a pre-heated oven at 450 degrees and bake for 1 hour.

While your potatoes are baking, you can prepare the topping.

More than likely you already have all the ingredients in your pantry and refrigerator now – ground beef, canned tomatoes, kidney beans and a couple of spices and you are well on your way. And you can top with shredded cheese of choice and sour cream. When my children were younger, they took the toppings further with crushed Frito corn chips.

Just as with any other recipe, you can add in or leave out ingredients according to what you like and dislikes. The topping uses fresh cilantro but you can substitute fresh oregano or basil. The ground beef can be exchanged with ground turkey or chicken, and the kidney beans can be swapped out with any other beans you prefer, like pintos, navy or even chickpeas.

To round out the meal, serve with a side salad or you can dress a salad of fresh baby arugula with oil and vinegar and cover the plate with it, place your baked potato on top of the arugula salad and then pour on the Chile con carne for beautiful presentation, taking this oldie but goodie to a whole new level. Try this easy recipe and make some new memories.

SOUTH OF THE BORDER POTATOES

2 large baking potatoes

½ pound lean ground beef

1 clove garlic

1 small onion, chopped

1 large fresh jalapeño pepper, seeded and chopped

1 tsp. ground cumin

Pinch cayenne pepper

1 can diced tomatoes

2 Tbs. tomato paste

½ cup water

1 can red kidney beans, drained

2 Tbs. fresh chopped cilantro

Salt and pepper to taste

Shredded Monterey Jack cheese and sour cream for garnish

Sprinkle with extra chopped fresh cilantro

Washand scrub baking potatoes and prick with a fork a few times. Bake in a pre-heated oven at 450 degrees and bake for 1 hour. Or you can microwave on high for 6 minutes and turn and bake for an additional 6 minutes or until tender.

For topping, in a large skillet over medium-high heat, brown ground beef, drain if greasy. Add in onion, jalapeno, and pinch of cayenne, sauté until onion is soft. Add in garlic and cumin, stir until fragrant. Add in the tomatoes and tomato paste, ½ cup water, stir and cook for about 20 minutes. Add in drained kidney beans and add in salt and pepper for taste. Cook for an additional 5 minutes and add in fresh cilantro, stir and serve over halved potatoes. Garnish with cheese, sour cream and extra cilantro. Makes 4 servings.